2014 StarChefs.com Coastal New England
Rising Stars

Chef Ravin “Bas” Nakjaroen of Long Grain

Australian Beef Panang Curry, Roasted Red Peppers, Bamboo, and Coconut Cream from Chef Ravin “Bas” Nakjaroen of Long Grain

Ilma Lopez of Piccolo

Chocolate Crostata, Hazelnuts, Sea Salt, and Vincotto from Ilma Lopez of Piccolo

Chefs Andrew Taylor and Michael Wiley of Eventide Oyster Co. and Hugo’s

Lobster Sashimi, Sea Beans, Daikon, Ramp Purée, Ginger-Scallion Sauce, and Nori Vinaigrette from Chefs Andrew Taylor and Michael Wiley of Eventide Oyster Co. and Hugo’s

Eli Cayer of Urban Farm Fermentory

Ginger Kombucha from Eli Cayer of Urban Farm Fermentory

Nathan Sanborn of Rising Tide Brewing Company

Daymark Rising Star Pale Ale from Nathan Sanborn of Rising Tide Brewery

Will Pratt of Tandem Coffee Roasters

Coffees from Will Pratt at Tandem Coffee Roasters

Andrew Volk of Portland Hunt & Alpine Club

Fratelli Stinger: Applejack, BrancaMenta, Bourbon, and Angostura from Andrew Volk of Portland Hunt & Alpine Club

Chef Dan Sauer of 7a Foods

Asparagus Melt with Fontina, Garlic Aïoli, Pickled Onions, and Dried Blueberries from Chef Dan Sauer of 7a Foods

Chef Patrick Soucy of Ceia Kitchen + Bar

Braised Goat, Basil Yogurt, Wheat Berries, Violets, Beet-Brunet Mousse, and Bee Pollen from Chef Patrick Soucy of Ceia Kitchen + Bar

Chef Justin Walker of Earth at Hidden Pond

Fried Oysters and Padron Pepper Relish from Chef Justin Walker of Earth at Hidden Pond

Bennett Coffey and Kyleen Keenan of Not Your Sugar Mamas

Be Local Raw Chocolate Bar from Bennett Coffey and Kyleen Keenan of Not Your Sugar Mamas

Chef Evan Hennessey of Stages at One Washington

Berkshire Pork Leg, Wheat Berries, Sunchokes, Pickled Mushrooms, and Orange from Chef Evan Hennessey of Stages at One Washington

Tanya McDonough of Straight Wharf

Mayumi Hattori of Straight Wharf

James Hackney of Twenty-Eight Atlantic at Wequassett Resort and Golf Club

Poached Sole, Mussels, Black Quinoa, Watercress Broth, and Truffles from James Hackney of Twenty-Eight Atlantic at Wequassett Resort and Golf Club

Chef Jake Rojas of Tallulah on Thames

Miso-Harissa-Maple Pork Belly, Egg, and Togarashi Brussels Sprout Leaves from Chef Jake Rojas of Tallulah on Thames

Eric Lepine of New Harvest Coffee Roasters

Labels for the Many House Blends New Harvest Produces from Eric Lepine of New Harvest Coffee Roasters

Chef Ben Sukle of birch

Butternut Squash, Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon from Chef Ben Sukle of birch

Chef Matt Jennings of Farmstead Inc.

Ham, Pickled Vegetables, Conpoy, and Curry Vinaigrette from Chef Matt Jennings of Farmstead Inc.

Ian Cappelano of Foremost Baking Company

Baguettes and Assorted Breads from Ian Cappelano of Foremost Baking Company

Melissa Denmark of Gracie’s

White Yam Custard, Brown Butter Shortbread, Pomegranate, Crème Fraîche Ice Cream, and Sorrel from Melissa Denmark of Gracie’s

Chef Derek Wagner of Nicks on Broadway

Fluke Crudo, Apples, Radishes, and Pickled Cranberries from Chef Derek Wagner of Nicks on Broadway

Chef James Mark of north

Burmese-style Roasted Cabbage, Peanut Brittle, and Chile-Maple Dressing from Chef James Mark of north

Chefs Chad Hoffer and Tyler Burnley of Thames Street Kitchen

Australian Beef Carpaccio, Sunflower Seeds and Shoots, and Garlic Confit from Chefs Chad Hoffer and Tyler Burnley of Thames Street Kitchen

Bartender Jay Carr of Eddy

Orange Julius Caesar: Rum, Yogurt Liqueur, Lime , Vanilla, and Orange Cream Citrate from Jay Carr of Eddy

Chef Chris Fischer of Beach Plum Inn & Restaurant

Blue Fish Belly Crudo, Smoked Sea Salt, Lemon, and Arugula from Chef Chris Fischer of Beach Plum Inn & Restaurant

Nancy Batista-Caswell of Caswell Restaurant Group

Kevin Hale of Providence Biltmore Hotel